1 large boneless chicken breast
1 tablespoon tequila (optional)
1/4 cup fresh lime juice
2 tablespoons olive oil
1 tablespoon chili powder
1 tablespoon fresh crushed garlic
Sea salt and black pepper to taste
8 fresh corn tortillas, room temperature
1 large ripe avocado, sliced
1 large ripe tomato, diced
Preheat oven to 400 F
Line a large cooking sheet with parchment paper. Fold corn tortilla in half and half again and arrange in a single layer. Brush with olive oil and bake for about 6 to 10 minutes turning over frequently until hard and crispy. Set aside to cool. This can be done ahead of time and store in an airtight container.
Cut chicken into 8 bite size pieces. Combine lime juice, tequila (optional), olive oil, chili powder, and garlic. Season to your preference with sea salt and black pepper. Divide marinade in half. Use one half to marinade chicken for 40 minutes.
Heat grill on medium to high heat. When hot, add chicken pieces, basting constantly with the marinade that you set aside. Grill for about 4 to 5 minutes, turning over halfway until crispy and golden brown.
Assemble your Chalupas (refer to picture). Drizzle some of the marinade over the top and serve immediately.